Archive for April, 2010

Daring Cooks Challenge – Brunswick Stew and a Gluten Free Cornbread

Wednesday, April 14th, 2010

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

I have seen recipes for Brunswick stew in some of my more traditional cookbooks but had never been inspired to make it.  So, this is often where Daring Cooks and Bakers is good for pushing your envelope a bit.

The stew is basically a mixture of meats, including chicken and ham, with vegetables similar to succotash.  I made the shorter recipe that was in the challenge.  The stew is a tasty meat and potatoes stew.  The spicing is poultry seasoning.  It was fortuitous that I had just made a large roast ham o the weekend, so the rest of the stew was easy to prepare.  When I finished the stew that night it was good, but not really awesome.  So the next night I decided that a gluten free cornmeal topping would jazz it up a little, and it did.

My version of a gluten free cornmeal batter was placed on warmed bowls of stew, then baked for about a half hour.  The cornmeal soaked up some of the liquid, and made a very tasty top to the stew.  My hubbie liked it, but said it was not on his definite make again list, and I feel the same.  Anyway, it was a fun challenge and I thank wolf for the challenge.  Gluten Free Cornmeal Recipe follows here.

Sorry there is a problem with permission on my site tonight, so I will add the pictures tomorrow.

Gluten Free Cornbread

I use this basic recipe for cornbread but often cut back the cornmeal to about a cup and add other strong gluten free flours.  If I want a strong corn taste, I use the full 1 ½ cups cornmeal. Use real buttermilk, it really makes a better product, ignore the advice that vinegar and milk works the same, it doesn’t.  This is a very dependable gluten free recipe for me.

Ingredients Method
Dry Ingredients:

  • 1 ½ cup or cornmeal or( 1 cup cornmeal plus total of ½ cup GF flours)
  • ¼ cup tapioca flour
  • ¼ cup buckwheat flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp guar gum
  • ½ tsp xanthum gum
  • ½ tsp salt
Instead of 1 ½ cups cornmeal I used:

  • 1 cup cornmeal
  • ¼ cup garfava flour
  • ¼ cup amaranth / quinoa

Mix all the dry ingredients in a large bowl.

1/4 cup butter, cut in like biscuits Cut butter into small pieces and cut into the batter like in a piecrust.  You can use ¼ melted butter or oil, but I like the texture better done like the piecrust method.
2 eggs

1 ½ cup buttermilk (use the real stuff!)

Add eggs and buttermilk.  The batter will be fairly runny but thickens up quickly.

Bake at 350 until done, the time depends on the size of your pans.  I also make this into muffins.

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